Irresistible Candied Carrots Recipe for Sweet Side Dishes

Candied carrots are the delightful little wonders that make even the most skeptical vegetable eater do a double-take. Picture this: vibrant orange carrots glazed in a sweet, sticky syrup, their natural earthiness transformed into a sugary sensation that dances on your taste buds. The aroma wafts through the kitchen, teasing your senses and promising a flavor experience that’s as comforting as a warm hug on a chilly day.

Now, let me take you back to last Thanksgiving. I whipped up a batch of these candied carrots for my family dinner, and let me tell you, they vanished faster than Aunt Judy’s infamous pecan pie! Everyone raved about them, and I swear I saw my uncle doing an excited jig by the side dish table. Perfect for holidays or any cozy gathering, these carrots will have your guests singing your praises while they scrape every last morsel from their plates.

I remember serving these candied carrots at my friend’s potluck dinner, and the moment they hit the table, everyone was clamoring for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Carrots: Choose firm, vibrant carrots for maximum sweetness and crunch; colorful heirloom varieties can add an extra flair.

• Brown Sugar: This adds rich sweetness; feel free to experiment with dark brown sugar for deeper flavors.

• Butter: Use unsalted butter for better control over saltiness; it creates a beautifully glossy finish.

• Cinnamon: Just a pinch elevates the flavor profile with warmth; fresh ground is best for intense aroma.

• Nutmeg: A dash of nutmeg enhances the sweetness; use sparingly as its flavor can be potent.

• Salt: Balances the sweetness perfectly; just a small pinch goes a long way.

• Water: Helps create the syrupy glaze; adjust based on desired thickness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Carrots: Start by washing and peeling about 1 pound of fresh carrots. Cut them into uniform pieces for even cooking—about 1-inch thick works well.

Cook the Carrots: In a medium saucepan, bring about 2 cups of water to a boil. Add the carrot pieces and simmer until they are tender but still crisp—this should take about 10 minutes.

Create the Glaze: Drain the carrots and return them to the pan. Add ¼ cup of unsalted butter, ½ cup of brown sugar, and a pinch of salt. Stir over medium heat until the butter melts and combines with sugar into a gooey sauce.

Add Spices and Simmer: Sprinkle in ½ teaspoon of cinnamon and just a dash of nutmeg. Continue to cook for another 5 minutes or until everything is nicely caramelized and glossy.

Serve Warm: Transfer your gorgeous candied carrots to a serving dish while they’re still warm so that glaze stays luscious. Garnish with freshly chopped parsley if you want to impress!

Enjoy every bite of these addictively sweet veggies that turn everyday meals into something extraordinary!

Perfecting the Cooking Process

Start by peeling and slicing the carrots into even pieces for uniform cooking. Boil them until tender, then toss with butter and sugar over medium heat to create that irresistible glaze.

Add Your Touch

Feel free to experiment! Try adding spices like cinnamon or nutmeg for extra warmth or swap brown sugar for honey for a twist on sweetness.

Storing & Reheating

Store leftover candied carrots in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave to retain their flavor and texture.

Memories of my family’s holiday dinners always include these sweet treats—everyone fights over the last bite!

FAQ

What type of carrots are best for candied carrots?

Use fresh, firm carrots for optimal sweetness and texture in your candied carrots.

Can I make candied carrots ahead of time?

Yes, you can prepare them a day in advance and reheat before serving.

How do I know when my candied carrots are done?

They should be tender but still slightly crisp, coated in a shiny glaze.

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Candied Carrots

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Candied carrots are a delightful side dish that transforms ordinary meals into extraordinary experiences. Glazed in a sweet, sticky syrup, these vibrant orange vegetables captivate even the most reluctant vegetable lovers. Perfect for holidays or cozy gatherings, they pair beautifully with roasted meats and vegetarian dishes alike. With their irresistible flavor and stunning presentation, candied carrots are sure to impress your guests and leave them asking for the recipe.

• Author: Logan Reed
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves approximately 4
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb fresh carrots
• ¼ cup unsalted butter
• ½ cup brown sugar
• ½ tsp cinnamon
• A dash of nutmeg
• Pinch of salt
• 2 cups water

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Instructions

1. Peel and slice the carrots into uniform 1-inch pieces.
2. Boil 2 cups of water in a medium saucepan and add carrot pieces. Simmer for about 10 minutes until tender but still crisp.
3. Drain the carrots, return to the pan, and add butter, brown sugar, and salt. Stir over medium heat until melted and combined.
4. Add cinnamon and nutmeg; cook for an additional 5 minutes until caramelized and glossy.
5. Serve warm, garnished with chopped parsley if desired.

Nutrition

• Serving Size: ½ cup (85g)
• Calories: 130
• Sugar: 20g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 15mg